Fluted Lemon Cake with Fresh Fruit
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
YIELD: 12 servings.
This citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. —Donna Pochoday, Morristown, New Jersey
Ingredients
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1 cup butter, softened
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2 cups sugar
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4 large eggs, room temperature
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2 tablespoons grated lemon zest
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1 teaspoon lemon extract
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2-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup fat-free strawberry Greek yogurt
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Confectioners' sugar, optional
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Assorted fresh fruit
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Whipped cream
Directions
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1.
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract.
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2.
In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.
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3.
Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar. Serve with fresh fruit and whipped cream.
Nutrition Facts
1 piece: 401 calories, 17g fat (10g saturated fat), 103mg cholesterol, 332mg sodium, 56g carbohydrate (36g sugars, 1g fiber), 7g protein.
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